Gluten free almond cake with a Mascarpone chocolate layer. It’s fairly easy to make and quick enough to happily enjoy without spending a day in the kitchen.
As I lately have a little time, I was looking on the web the other day. Looking to find fresh, interesting thoughts, inspiring recipes that I’ve never used before, to delight my family with. Hunting for a while but could not find too many interesting stuff. Just before I wanted to give up on it, I came upon this delicious and simple dessert by chance. The dessert looked so yummy on its pic, that required instant action.
It absolutely was simple enough to imagine just how it is created, its taste and how much my hubby is going to like it. Mind you, it is rather simple to delight him in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I visited the website: Suncakemom and simply followed the simple instuctions which were accompanied by impressive pictures of the operation. It just makes life rather easy. I could suppose it is a slight effort to take photos in the middle of cooking in the kitchen as you may ordinarily have gross hands so I sincerely appreciate the effort and time she put in to build this blogpost and recipe easily implemented.
That being said I am encouraged presenting my very own recipes similarly. Many thanks the thought.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I’ve got to mention it had been a great success. They enjoyed the taste, the structure and enjoyed getting a treat like this in the middle of a hectic week. They basically wanted more, more and more. Thus the next occasion I’m not going to make the same mistake. I’m likely to double the quantity to get them happy.
The origanal Almond Cake Recipe recipe is from SunCakeMom
Measure ingredients. If there is no almond flour, we can always grind whole almonds easily. Also some of the almond flour can be substituted with other type of flour like corn if there is a need for that.
Mix baking powder with the almond flour. So the dry ingredients are ready to be used.
Break and separate eggs. Put egg whites into a medium size mixing bowl. Keep yolks apart.
Beat egg whites on high speed until hard peaks form.
Turn beater in low speed and add yolks to the whites slowly one by one whilst keep beating the whites.
Now mix Agave or other sweetener of our choice to the batter.
Put dry ingredients and coconut milk to the batter alternating between the two.
Mix until the batter is smooth and the ingredients are incorporated nicely.
Pour batter into the cake form and put it into the preheated oven for about 40 minutes to bake.
As each oven is different after half an hour check it with a toothpick if it’s baked. (Poke toothpick into the cake and if it comes out without anything sticking on it, the cake is ready to come out of the oven.) Baking time always depends on the oven. Whilst the cake base is baking, use the time to make the cream.
Beat whipped cream with the vanilla extract.
Put mascarpone, unsweetened cocoa powder and Agave syrup or any sweetener of choice into a medium size mixing bowl.
Beat them together until it becomes creamy and soft.
Fold in whipped cream with the chocolatey mascarpone as carefully as possible.
Cut off some of the top and trim the cake around if necessary to get a fairly even surface to spread the chocolate on.
Cut it in half horizontally in the middle. We can use a piece of yarn for this or a clean cutting knife.
Wait for the cake base to cool down on a rack before spreading cream on it.
Put half of the chocolate cream in the middle then put the top bit on.
Spread the other half of chocolate cream on top and the sides evenly.
Sprinkle shredded almonds on top.
Leave it in the fridge at least for an hour before slicing it up.